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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Bring a large pot of lightly salted water to a boil over high heat. Add rigatoni pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain and keep warm. | 2. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, and cook in the hot oil until lightly browned on all sides, and no longer pink in the center, about 7 minutes. Remove the chicken from the skillet and keep warm. | 3. Stir onion, Cubanelle peppers, and garlic into the skillet. Cook and stir until onion softens, about 4 minutes. Add crushed tomatoes, roasted red peppers, and hot cherry peppers. Bring to a simmer. Stir in cooked chicken and heavy cream; simmer for 2 to 3 minutes. Stir in cooked pasta. | 4. Serve garnished with Parmesan cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rigatoni pasta	1	package		-	-	-	-
extra virgin olive oil	3	tablespoons		-	-	-	-
chicken breast	1 1/2	pounds	skinless boneless cut	1170.2697	0.0	141.8612	62.93600000000001
salt black pepper	to taste		ground	-	-	-	-
onion	1		diced	64.0	14.944	1.76	0.16
cubanelle pepper	2		seeded sliced	-	-	-	-
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
red pepper	3		roasted drained chopped	3.75	0.8259	0.1753	0.0412
cherry pepper	2		seeded minced	-	-	-	-
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.